What are the responsibilities and job description for the Senior Project Manager - Commercial Kitchen position at ABM US?
Pay:
$90,000/year
The pay listed reflects the expected range for this position. A specific offer will vary based on the applicant’s experience, skills, abilities, geographic location, and alignment with market data.
Shift:
Overnight (approximately 11:00 PM – 5:00 AM)
Some weekends required.
Benefit Information:
ABM offers a comprehensive benefits package.
For more information, visit: ABM Team Member Benefits | Staff & Management
Qualifications:
Qualifications:
- 5 (or more) years of experience managing commercial kitchen operations or complex specialty cleaning programs.
- Demonstrated expertise in restaurant sanitation, deep cleaning, and high-detail work.
- Strong working knowledge of FDA Food Code and local health regulations.
- Experience using HACCP-based food-safety programs.
- Proven ability to lead teams in fast‑paced, guest‑centric environments.
- Commercial kitchen cleaning experience required.
- Customer service experience required
Preferred Skills:
- Certified Food Protection Manager (ServSafe or equivalent)
- HACCP Certification
- Experience in multi‑unit or high‑volume foodservice environments
- Background in facility sanitation, janitorial operations, or food‑manufacturing sanitation
- PMP (Project Management Professional)
- Skill working with delicate themed décor, props, and art installations
Performance Metrics:
- Health inspection scores
- Audit compliance ratings
- Reduction in sanitation-related corrective actions
- Food safety incident rate
- Labor efficiency vs. sanitation compliance benchmarks
Responsibilities:
1. High-Detail Cleaning & Preventive Maintenance
- Manage and execute deep‑cleaning programs for:
- Exhaust hood systems
- Grease traps
- Floor drains
- Walk‑in coolers/freezers
- Ice machines
- Food‑prep equipment and smallware's
- Direct specialty detail‑cleaning of décor, themed art pieces, figurines, sculptures, and display elements using non‑abrasive, preservation‑safe methods.
- Plan and execute quarterly deep‑clean cycles across ~122 areas.
- Establish master cleaning schedules based on risk and usage levels.
- Coordinate vendor partners where needed.
- Identify sanitation‑related equipment issues and coordinate maintenance.
2. Sanitation & Food Safety Leadership
- Develop, implement, and improve Sanitation Standard Operating Procedures (SSOPs).
- Ensure compliance with all applicable food safety regulations and local health codes.
- Lead and document routine sanitation audits and corrective action plans.
- Maintain chemical controls (dilution, storage, SDS compliance).
- Train teams on sanitation, cleaning techniques, and cross‑contamination prevention.
3. Regulatory Compliance & Inspection Readiness
- Serve as primary point of contact for inspections.
- Maintain required documentation including:
- Temperature logs
- Cleaning logs
- Pest control reports
- Chemical inventory
- Employee food‑safety certifications
- Conduct mock inspections to ensure continuous readiness.
4. Operational Management
- Oversee kitchen, restaurant, decorative, and high‑visibility areas to ensure standards are never compromised.
- Maintain labor scheduling that supports cleaning timelines without impacting park operations.
- Manage budgets related to chemicals, PPE, equipment, and contracted services.
- Maintain supply and equipment inventory.
- Support consistent service delivery aligned with “white‑glove” expectations.
5. Team Leadership & Training
- Train staff on:
- Cleaning processes and procedures
- Ongoing training programs
- Route cards and workflow efficiencies
- Chemical and equipment safety
- Coach supervisors on enforcing sanitation compliance.
- Promote a culture of accountability and continuous improvement.
- Ensure service excellence across all assigned responsibilities.
Salary : $90,000